Quinoa SaladAdapted from The Hip Chicks Guide to Macrobiotics{just imagine cooking this with ingredients from your very own garden! I can help!}

¼ cup red onion, diced fine {grow this}

½ cup (about 5) radish diced {grow these}

2 Tbsp umeboshi vinegar {whole foods}

1 Tbsp brown rice vinegar

1 ½ cups quinoa {grow this}

3 cups water

¼ tsp sea salt

2/3 cup nuts

¼ cup chopped fresh parsley {grow this}

1 Tbsp chopped fresh mint (if you have it)

½ cup raisins, soaked for a bit in some warm water {yuck!}

Drizzle of olive oil

Combine red onion, radish and both vinegars in a bowl, set aside. Wash quinoa {you can grow this!} under cool water and drain. Roast in a dry heavy bottomed pan, stirring continuously as grain turns golden and a little puffy. Bring water and salt to a boil in saucepan, add quinoa. Cover, turn heat down low and simmer about 20 minutes until water is absorbed. Remove from heat and let sit for a few minutes, then fluff with fork and cool, at least to room temperature. Combine the quinoa with the rest of the ingredients, season with a little sea salt and pepper to taste, and serve chilled or room temperature. This salad is mellow in flavor which is nice, the flavor of the ingredients play strongly as there is very little dressing to speak of.

Created by Michio Kushi, the basis for the macrobiotic diet is to develop a sense of balance while strengthening your health. It is the art of creating a big, full and exciting life....("Macro" meaning large, and "bio" meaning life.)

I am reading an incredible book on macrobiotics and will have much, much to report back. I look forward as I begin my journey to a radiant mind by eating foods created by nature to harmonize with the natural rhythms of the universe.

"As we learn the steps of this dance, we become more graceful, happy, and free."~Jessica Porter, The Hip Chick's Guide to Macrobiotics